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Rheology of sea buckthorn (Hippophae rhamnoides L.) juice
B D Oomah1, G Séry, D V Godfrey
1Food Research Program, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia V0H 1Z0, Canada. Oomahd@em.agr.ca
Journal of Agricultural and Food Chemistry
|December 20, 1999
Abstract:
Juice extracted from sea buckthorn fruits was subjected to dynamic rheological measurements in a controlled stress rheometer. Sea buckthorn juice exhibited wide variations in flow behavior from pseudoplastic to dilitant with increasing temperature. The power law model suitably (r >/= 0.975, P